Vegan taco bowl: brown rice cooked in vegetable stock mixed with black beans, shredded butter lettuce, fresh corn, chopped tomatoes, sliced avocado, salsa baked tofu, hummus, and organic blue corn tortilla chips.
RMH
KIROKAZE

PR's Tumblrdome
The Stonewall Inn

No title available
trying on a metaphor
Cosimo Galluzzi

pixel skylines
tumblr dot com
ojovivo
Lint Roller? I Barely Know Her
One Nice Bug Per Day
Keni
Today's Document

titsay
taylor price
untitled
Stranger Things
Game of Thrones Daily
I'd rather be in outer space 🛸
seen from Kyrgyzstan
seen from United States

seen from United States
seen from United States

seen from United States

seen from Germany
seen from Vietnam
seen from Colombia
seen from Germany
seen from Ireland
seen from Germany
seen from Colombia
seen from Philippines

seen from Malaysia

seen from United Kingdom

seen from Indonesia
seen from United States

seen from United States

seen from United States
seen from Poland
@mainichivegan
Vegan taco bowl: brown rice cooked in vegetable stock mixed with black beans, shredded butter lettuce, fresh corn, chopped tomatoes, sliced avocado, salsa baked tofu, hummus, and organic blue corn tortilla chips.
Making some frozen spinach cubes for ma smoothies
How Many Heartbeats Do We Get?
Covers non-human animal heartbeats too! Happy Valentine's Day!
6 Ways To Ease Yourself Into Eating Vegan, According to a Professional Chef
Long headline but tl;dr: Isa Chandra Moskowitz gives cooking advice!!!
Black Bean Burrito Scramble Recipe from The Whole Ingredient
Green Juice (For People Who Think They Hate Green Juice) Recipe from Fettle Vegan
Green juice is my life.
Snickerdoodle recipe on VeganMos! Because who doesn't love cookies?
"Beyond carnism and toward Rational, Authentic Food Choices," Melanie Joy (TED Talk)
I've read the book Why We Love Dogs, Eat Pigs, and Wear Cows, and this is like the tl;dr version. For vegans this isn't "new" but an effective way of explaining how meat eating (carnism) is normalized in many societies. Highly recommended.
My Guide to Cooking Amazing Tofu
As a single ingredient, tofu has a lot to offer and it’s worth learning how to cook it well. I’ve gathered together all of my tofu recipes, tutorials, tips, and tricks together into this all-inclusive tofu resource. You’ll be enjoying amazing tofu dishes in no time!
Why do you need to learn how to cook tofu?
It’s high in protein (13g/serving)
A source of calcium and iron
Mild in flavour making it ideal for marinades
Versatile – it can be baked, sautéed, fried, grilled, you name it!
Quick and easy to prepare – it can be flavoured and prepared in as little as 10 minutes
Very cost effective, 1 block ($2.27) = 4 servings ($0.57/serving)
Tofu has some awesome health benefits too! Studies have shown that eating tofu can help to lower bad cholesterol, and 25g of soy protein per day may reduce the risk of heart disease (in combination with a diet low in saturated fat and cholesterol.) Check the label and look for non-GMO tofu.
4 Part Tofu Tutorial:
Types of Tofu
Draining and Preparing Tofu
Marinating Tofu {includes 3 easy marinades}
Cooking Tofu {Baking & Sautéing}
My first post on preparing tofu: How to Prepare Tofu
Tofu Recipes {Mostly Gluten/Nut-free}:
Breakfast:
Vegan Spinach & Mushroom Mini Quiches – Gluten-free, Nut-free optional
Scrambled Tofu Breakfast Wrap – Nut-free
Scrambled Tofu – Gluten-free, Nut-free
Vegan Breakfast Sandwich – Nut-free
Lunch & Dinner:
**Spinach, Avocado, Brown Rice and Seasoned Baked Tofu Salad – Gluten-free, Nut-free
**Burrito Bowl with Salsa Baked Tofu & Chili Lime Kale – Gluten-free, Nut-free
Coconut Curry with Tofu & Brown Rice – Gluten-free
Smoky Maple Tofu Sandwich – Nut-free
Almond Crusted Tofu
Salsa Baked Tofu – Gluten-free, Nut-free
**Tofu Vegetable Noodle Soup {Version 1 – Nut-free} {Version 2 – GF/Nut-free}
Taco Salad with Salsa Baked Tofu – Gluten-free, Nut-free
**Baked Sriracha & Soy Sauce Tofu + 2 Quick & Easy Recipes – Gluten-free, Nut-free
Spinach Avocado & Marinated Tofu Salad
**good recipes to try if you’ve never eaten tofu.
Sides & Multi-Purpose:
Baked Sriracha & Soy Sauce Tofu - Gluten-free, Nut-free
Salsa Baked Tofu - Gluten-free, Nut-free
Asian Marinated Tofu
Read the full post here.
Allergen Disclaimer: Many of these recipes will be Gluten/Nut-free optional with simple substitutions to fit in with your dietary requirements. If you’re making food for someone with a food allergy or other dietary requirement, always make sure to show them the recipe and ingredients BEFORE you start cooking!
TIGERS ARE ON RED ALERT The Sumatran Tiger is said to be extinct by 2015, with fewer than 300-400 left in the wild due to large-scale habitat loss, poaching, hunting and human-tiger conflict. Other subspecies are said to follow. Donate Stop the Tiger Poachers Save Tigers Now Protect Tigers from Poachers and Help Stop War on Wildlife Donate to Save Tigers Donate to Help Save the Tiger Make a Donation - Save China’s Tigers Donate to Tiger Conservation Name a Wild Tiger WWF Tiger Appeal Tiger Appeal Sumatran Tiger Conservation Bengal Tiger Conservation Donations Save the Malayan Tiger Malayan Tiger Conservation Adopt a Tiger Tigers in Crisis - Adopt a Tiger Adopt Roque the Tiger Adopt a Tiger Today Adopt a Wild Tiger from Indonesia Adopt a Tiger - Zhorik Tiger Adoption - Save China’s Tigers Adopt a Wild Tiger Petitions Stop Tiger Poaching in India Save the Tiger Save the Sumatran Tiger Save the Tigers Save the Indian Tiger Save the Sumatran Tiger Stop Pushing Sumatran Tiger Toward Extinction Save the Sumatran Tigers from Extinction Protect Siberian Tiger Habitat Act Now to Save India’s Tiger Save the Sumatran Tiger Save the Tiger Stop Poaching Tigers Close Down China’s Tiger Farms Save the Siberian Tiger Prevent Siberian Tiger Extinction Save Endangered Siberian Tigers from Extinction Illegal Tiger Trade must End Preserve the Bengal Tiger of India Save the Malayan Tiger from Extinction Save Malayan Tiger by Stopping Logging Source: ttp://wwf.panda.org/what_we_do/endangered_species/tigers/about_tigers/sumatran_tiger/ Â
THIS IS NOT OK. :(
IMPORTANT SIGNAL BOOST PLEASE
WHAT THE FUCK
WELL FUCK EVERYTHING!
I WORKED FOR AN NGO THAT WAS TRYING TO SAVE TIGERS FOR ABOUT HALF A YEAR, PEOPLE ON THE STREETS SPIT AT ME AND THREATENED ME (WHICH IS NOT THE POINT) BUT YOU LISTEN UP:
THERE ARE ONLY 3.200 WILD TIGERS LEFT ON THE ENTIRE WORLD
97% OF THEIR HABITAT HAS BEEN BURNED DOWN OR REMOVED OTHERWISE
3 OUT OF 9 TIGER-SUBSPECIES HAVE ALREADY DIED OUT
THE SOUTH-CHINESE TIGER HASN’T BEEN SIGHTED IN OVER 30 YEARS
THEY ARE SKINNED ALIVE (AS ARE MOST ANIMALS) BC YOU CAN REMOVE THEIR FUR EASIER WHEN THEY ARE STILL BLEEDING
NO EXCEPTIONS FOR CUBS
SOME PEOPLE HUNT THEM BC THEY THING A TIGER PENIS MAKES THEM BETTER IN BED (I’M NOT KIDDING)
EXPERTS CLAIM THAT IF THE KILLING GOES ON, TIGERS WILL BE ENTIRELY EXTINCT IN 2022
DONT YOU DARE SIT THERE AND DO NOTHING ABOUT THIS, EVEN IF YOU ONLY REBLOG AND SIGNAL BOOST.
Vegan Tour of Florence, Italy!
First, I got a lot of my recommendations from Amey at Vegan Eats and Treats she visited Florence recently and ate a bunch of amazing stuff and her posts (and the posts she links to!) are invaluable. Randi from Laughfrodisiac also gave me some AMAZING recommendations and many of them are included below. In addition to the brilliant suggestions from Amey and Randi, I checked out Happy Cow, Foursquare (super helpful!) and Yelp. Plus, if you just google “Florence Vegan”, you’re gonna find lots of blogs featuring tours and what not. Some are out of date so double check to make sure things are still open and that hours are correct.Â
Another tip I have for all those who want to travel to Italy (or really anywhere in Europe!) is to go over Thanksgiving! The plane tickets are much cheaper than any other time of year and the cities sparkly with holiday excitement! A++++!!!
OK, here’s what I ate:
GELATO. It’s everywhere and literally every place I went to add vegan options — from soy or rice milk-based to blow-your-mind sorbets.
Gelato everywhere! The below is from Perche No, which I thought meant “Perchance yes?” but is actually “why not?” but that’s basically the same thing! Anyway, the gelato was SO GOOD.
Panino Vegano! Everything vegan and gluten-free! They have tons of homemade mayos (including one made with carrots!) and a variety of burger patties and toppings. They also had gluten-free vegan pizza that was surprisingly delicious. I am not usually down for gluten-free eating but this was DAMN TASTY. Would eat again! And again!
Heavenly candied strawberries from Mercato Centrale, this amazing indoor market that’s an amazing must-visit for people who love food, where we also had an amazzzzzing pizza marinara and pasta with garlic and olive oil and peppers and magic. Oh! And the espresso! Goodness!
Vecchio Forno!!!! THE ONE PLACE YOU MUST GO. Get the veggie-topped schiacciata. Eat it. Come back the next day. Eat more more more more more!
La Raccolta restaurant and cafe and adorable vegetarian store! Where I purchased some amazing cakes and pies and the best seitan I’ve ever eaten. Go here, shop, have lunch or dinner, eat all the pie.
Ristorante Zaza right near the Mercato Centrale. Not a ton of vegan options but they have a trio of AMAZING soups and deep-friend zucchini flowers. What more do you need? This is typical of many traditional Tuscan restaurants. Even if you can’t eat everything on the menu, there is more than enough amazing food to eat! So eat it! Go wherever you want and eat and be happy!
Gli Stuzzichini del Corso has made vegan pastries and beverages in the heart of Florence. A great place for a quick breakfast before going to look at David’s That Which Is Most Sacred (his penis).
5 e Cinque OMG EAT HERE. Romantic, delicious, all vegetarian with MANY vegan options. Just delicious, gorgeous food in a beautiful setting. Reservations are a must! You will get lucky! Below you will see their cecina (a chickpea pancake from heaven that’s a Florence specialty and you’ll find all over! Eat a lot of it!), French onion soup, minestrone, a meatball dish and a roasted artichoke dish. Oh! And an almond milk panna cotta that was out of this world. It can all accurately be described as HOLY SHIT SO GOOD.
Antico Noe. I’ll let Randi explain this one: “the greatest food on earth. Most important place to go! Tiny sandwich shop, takeaway. The best bread ever. Get roasted veggies and whatever sauces they suggest on it. Go every day. Next to a full-menu osteria of the same name.”
Co-signed to all of that!
Eat the dried and candied fruit whenever you can because you will not regret it.
Dolce Vegan! So good! Cheese plates! Gnocchi in carbonara sauce! Seitan Scallopini! Panna Cotta! Tiramisu! Go there!
Il Vegetariano. This place has been around forever and it’s like eating in an Italian grandma’s cabin. There are a few ever-changing options and about half are vegan and tons of vegan desserts. Everything was great and the chocolate pie (in the top left corner of the below terrible photo) was one of the most amazing things I’ve ever eaten. Oh, and the salad dressing was off the chain so definitely build your own salad!
There were SO many other places I wanted to eat! SO MANY! So many places with “vegan” listed on the doors and menus and just… I couldn’t eat everything. I could be there for several months and not eat everything. Related: Any Italians want me to move in for several months? I am ready.
Florence is one of the best places I’ve ever been. The beauty of the city, the world class museums, statues and priceless, unforgettable art EVERYWHERE, the gelato on every corner. It’s just… ridiculous. I don’t know what else to say. Go there. Go there now.
IN GENERAL: Italy as a vegan was so super easy and it’s only getting easier. Vegans: Go early and often!
Also, if you feel like taking the 1-1/2 hour high-speed train ride to Rome, you can read all about my vegan eating there!
Apparently Italy is not totally lost to us. This is good news. It is worth it to scroll through the whole post.
Vegan Food Magazine is a brand new, free, digital publication dedicated 100% to vegan food.
It really is free. At least the first issue. Download a PDF at the link! I'll be checking it out soon.
This is all of us.
(via Caroline!)
As the year comes to a close, I like to gear up for my goals for the new year, but more importantly I like to remind myself of all the good work we’ve done in a short twelve month span. As issues go by, I look through the old ones and find gems I’ve forgotten about. I thought I’d list a few of my favorites from this year, to remind myself of all of that effort, and rediscover the work that will prove useful (and beautiful) in my home in 2015. BEST OF: SWEET spring - tea party floral cookies (we made these for one of our open studio parties and they were our most popular baked goods of the year!) summer - ice cream sundae bar fall - vanilla peach shrub cupcakes winter - candied herb sweets BEST OF: SAVORY spring - whole grains summer - hot weather curry fall - the mushroom: an essential fall food (lots of research, testing, exploring, and chatting with experts were done for this article, our most involved yet!) winter - our favorite vegan cheeses BEST OF: ARTICLES spring - how to prep a vegetable garden summer - a study of fermentation fall - it’s a tie, this issue was so packed with good reads! the rock we eat: harvesting sea salt in south korea AND a restaurant guide by the chefs of NYC winter - food memories from our favorites (I was fascinated by these interviews with terry hope romero, the founders of candle 79, and bryant terry) BEST OF: DIY spring - body scrubs (written by our friends from Meow Meow Tweet, an amazing vegan bath business, I ended up making these as gifts for my lady relatives & friends for the holidays) summer - sweet orange deodorant fall - bouillon paste winter - kitchen beautician BEST RECIPE spring - crumpets (my favorite breakfast food, a highly competitive spot, was french toast before i tried these fluffy, buttery, crispy edged beauties.) summer - beet burgers with smoky guacamole fall - orange pumpkin cake winter - fig tarte tatin To read all of these articles, you can get all four of our 2014 digital issues here, which includes bonus content not found anywhere else in print or online. Or, if you’re looking to 2015 like we are, grab yourself a print subscription or digital subscription for another year of ad-free, whole foods, whole living, community-based Chickpea Mag issues. Happy new year!
It’s been such a busy year for our kitchen. We’ll be back in 2015 with lots of new posts (and more photography for Chickpea!)
Chocolate cupcakes with peppermint cream cheese frosting
theveganadventurer made cupcakes the other day ANDÂ sirmatticus asked me about cupcakes the other day so I blame them for making me want some
Guess what I'm thankful for? YOU!
Thank you, to the followers who have stuck with me, despite my intermittent blog updates this past year. (I will update with life stuff soon.) I am so thankful to be a part of the vegan community. You all give me strength when the going gets rough.
Happy Thanksgiving!
Pictured above is a vegan pumpkin pie, recipe courtesy of Bryanna Clark Grogan.Â
Happy Thanksgiving!
I would like to take this space to encourage you to "adopt" (/sponsor) a turkey from Farm Sanctuary. It has become my Thanksgiving tradition, and although a small gesture, it is important to me that instead of eating a turkey and contributing to a cycle of cruelty, I am donating to keep one alive and happy.
The picture above is of Martha, the turkey I am sponsoring this year.Â